Chicken And Red Pepper Risotto
Try this Chicken And Red Pepper Risotto recipe, or contribute your own. "Chicken" and "Cheese" are two of the tags cooks chose for Chicken And Red Pepper Risotto.
Yield: 4 Ready in 1 hours
favorite of 9 people 5 people want to try
Verified by stevemur
|2 tsolive oil|
|1 1/2 cLong-grain rice; or Arborio|
|1 pkMAGGI Chicken Noodle Soup|
|3 cBoiling water|
|2 tbLemon juice|
|1/2 ccheese; Grated, preferably|
|Black Pepper; freshly ground|
|1 Onion; finely chopped|
|1 Roasted red pepper; skinned, cut into strips|
|400 gBoneless chicken; skinned; cut into 2 cm cubes|
|2 tbChopped parsley|
|1/2 tsLemon Rind; grated|
Chicken And Red Pepper Risotto Preparation
Heat the olive oil and butter in a large saucepan. Add the chicken and brown over a moderately high heat. Remove the chicken and set aside. Add the onion and rice to the pan. Cook, stirring, over a low heat for 2-3 minutes. Combine the soup mix and boiling water. Add to the rice mixture and bring to the boil, stirring. Cover the pan and simmer over a very low heat for 15 minutes. Stir occasionally. Stir in the chicken and red pepper. Cover and simmer for a further 6-8 minutes or until the chicken is cooked, the rice is tender and the liquid is absorbed. Stir occasionally. Stir in the lemon juice, lemon rind and cheese. Season with black pepper and sprinkle with the parsley before serving.
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